I was about halfway through writing about mushroom-barley soup when it hit me: I am so, so ready for spring produce. Suddenly the thought another brown meal seemed so unappealing. All I could think about is how excited I am to have peppery greens from my garden, fresh herbs at my fingertips, asparagus, and peas.
But it’s not even March yet. My garden is covered in a sad heap of snow, it’s still frigidly cold, and I’m at the point where I just can’t eat another root vegetable and I’m so over stew.
Even though we’ve got a long way to go, I want to forget the sad reality that is late winter eating (at least for a night) and flash forward to vibrant spring flavors. We’ll improvise with a bag of frozen peas and transform them into a beautiful green pea risotto. We’ll jazz it up with fresh tarragon and top it with a few lemony sautéed shrimp. It’ll be light, playful, fresh. Hopeful, even. I think we’re all ready for that.